Pearl Lian Oriental Bistro And Bakery

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Shall be air-dried or used after adequate draining before contact with food; and Observed containers stacked while still wet. (CA) Advised the PIC to air dry containers before stacking. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling and walls and floor in the kitchen needed cleaning. (CA0 Advised the PIC that the facility needed to be cleaned more frequently. physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed several dead roaches throughout the kitchen. (CA) Advised the PIC to inspect and clean the kitchen frequently. Routinely inspecting the premises for evidence of pests;

Certified Food Protection Manager — Inspector Note: Observed the current CFSM certificate is expired. (CA) Advised the PIC to renew their certification immediately. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below